Solo: Chicken Agrodolce with Mashed Greens

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Solo: Chicken Agrodolce with Mashed Greens

You would think that it's all about the pasta but this sweet and sour Italian agrodolce chicken is the taste of the town, so get in on the action with this delicious seared chicken in a bouillon based red wine vinegar pan glaze with pearl onions, sweet potatoes, and spinach mash.

Ingredients to serve 1

  • 1 x Chicken Breast - flattened
  • 3 x Baby Onions - halved then peeled
  • 5g x Crushed Garlic
  • 2.5g x Rosemary - leaves pulled from stem
  • 35ml x Red Wine Vinegar
  • 5g x Xylitol
  • ½ sachet x Chicken Stock
  • 150g x Sweet Potato Chunks
  • 50g x Baby Spinach - long or thick stems removed
  • 15g x Butter (from your pantry)
  • Milk (from your pantry)
  • Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)


Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”.

Washing Instruction

Wash your hands well before you begin. Rinse your rosemary and baby spinach thoroughly and drain on paper towel.

Gino's Tip

Agrodolce is made by reducing sour and sweet elements, traditionally vinegar and sugar. Sometimes, additional flavourings are added, such as wine, fruit, or even chocolate.

Step 1 - Greens Mash

Cook your sweet potato chunks in a medium saucepan with just enough milk and water to cover (I use a 1:1 ratio). Be sure to season with salt, and cook for 12-15 minutes until soft. Drain through a colander, reserving a bit of your cooking liquor and mash until rustically smooth with a potato masher; adding your cooking liquor to thin your mash if need be - small amounts at a time. While your potatoes are cooking, sauté your baby spinach with a drizzle of olive in a large casserole pan over medium-high heat until wilted. Once done gently mix it into your sweet potato mash and keep warm in the microwave.

Step 2 - Chicken Agrodolce

Give your large casserole pan a quick clean and place it back over medium-high heat. Season your flattened chicken breast with salt and pepper. Once your pan is hot but not smoking, fry your chicken along with your halved baby onions and rosemary for 6-8 minutes. Flipping your chicken breast halfway through and allowing your onions to become golden brown. Transfer your chicken breast to a plate, drop your temperature to low and add your red wine vinegar, garlic, chicken stock, xylitol and a few dashes of water to your pan; scraping the bits at the bottom of your pan with a thin egg lifter or rubber spatula. Reduce your liquid slightly then proceed to stir your butter into the sauce, remove your pan from the heat and add your cooked chicken breast.

To Serve

Divide your greens mash amongst your serving, top with your agrodolce chicken, baby onions and sauce. Enjoy!